Cherchem, Mauritania: food I've never eaten

I read about the iron ore train in Mauritania and added that to my definitely-to-do list. But probably not any time soon. In lieu of that, I made what felt like either a hybrid of or transition between African and Middle Eastern food: cherchem. Recipes online were consistent more or less with the spices that go along with the millet (which, incidentally, I like way more than cous cous, but all my brother can connect it with is that my parrot used to eat it / scatter it everywhere) - mint, oregano, thyme, bay, coriander, garlic and paprika. Plus some tomato paste, and boiled up all together. I served it dolloped on top of salad for lunch.